Ingredients – serves 4

• 4 calamari/squid (cleaned)
• 1 onion, diced
• 3 garlic cloves, chopped
• 2 tsp capers
• A handful black stoned olives
• Some white wine
• 400g chopped tomatoes
• 2 tbsp tomato paste
• 4 potatoes, peeled
• Fresh thyme
• 500g ricotta
• Bunch of fresh parsley, chopped
• 2 eggs, whisked
• Toothpicks!

Equipment

• Large bowl
• Medium pan
• Fork
• Spoon
• Wooden spoon

Other

• Toothpicks

Method

Filling for calamari:

1. Put ricotta in a large bowl and mash it up with a fork. Add chopped parsley and eggs, combine together very well.
2. With a spoon, start filling your calamari. Leave some space at the opening so you can then close it with a toothpick.

Salsa for stew:

1. Heat up some oil in pan and add onions, garlic and thyme. Cook until onions are soft.
2. Add tomato paste and cook well until almost sticks to the pan.
3. Add some white wine and simmer until reduced.
4. Add chopped tomatoes, stir well scraping bottom of the pan.
5. Add rest of ingredients (stuffed calamari, capers, olives and potatoes) and add some water until all are covered well.
6. Bring to boil and leave to simmer on a low heat for about 45 mins or until calamari are cooked nice and tender.